2i inch thick striploin steak, fat trimmed and cut into small slices againt the grain
1large white oniondiced finely
salt and pepper
4large wheat tortillas
1cupof your favourite enchilada sauce
1cupof sour cream
14 0z can of green chiles
3-4cupsof Mexican cheese blend
In a large skillet over medium-high heat, add the oil and onions, then stir. Fry until the onions are soft and translucent.
Add in the beef and stir fry quickly until browned, trying not to overcook. Salt and pepper the mixture slightly, then remove from the heat.
Take the tortillas and lay them flat. Divide the beef mixture between the 4 tortillas evenly, placing the beef in the middle of each in a line. Sprinkle 1/4 cup of cheese on top of the beef in each tortilla, then roll the tortilla up like a wrap. Place seam side down in a 9x13 pan as shown in the photo.
Pre-heat your oven to 400 °F.
In a medium sauce pan, combine the enchilada sauce, sour cream, chiles and cornstarch. Whisk until the cornstarch is mixed in completely. Heat the sauce, stirring continuously, until steaming hot but not boiling.
Pour the sauce over the wrapped tortillas in the pan, coating each evenly. Sprinkle the remaining cheese in an even layer on top.
Bake in the oven for 18-22 minutes or until the cheese is melted and the sauce is bubbling.